1 lb. dried lima beans
1 1/4-1 1/2 lb. lamb shank
2 tbsp. butter, approx.
1 clove garlic, crushed
Salt
4 c. chicken broth
4 c. water
3/4 c. finely chopped onion
3/4 c. finely chopped carrots
1/2 c. finely chopped celery

1. Soak beans overnight.

2. Brown lamb shank on all sides in heavy kettle.

3. Pour off any fat.

4. Drain and add beans; salt to taste, garlic, broth and water. Cook partially covered, around 1 1/2 hours, stir occasionally.

5. Add vegetables and cook another 1/2 hour, stirring occasionally.

6. Remove shank and take meat from bone. Cut into small pieces and add to soup. Swirl in 2 tablespoons of butter and serve. Yield 6-8 servings.